Back in the early 1980s Kim Fung used to be the place to go for noodle soups in Monterey Park. It was the first Teo-Chew style restaurant in the area and with the gradually increasing numbers of Two Chew immigrants from various parts of China and Vietnam, many people found comfort in a familiar style of cooking. Since then, numerous Teo Chew restaurants have sprung up and the years of wear and tear are starting to show on Kim Fung. But we consistently come back because it’s the “original” and dad has fond memories of past visits decades ago when he first helped his sister settle in the area. There’s only one dish you really need here and that’s the Hu Tieu Do Bien, a seafood rice noodle soup. What sets this dish apart and makes it distinctively “Teo Chew” is the broth. It has the classic chicken stock base only magical things are added to it! Like a good amount of vinegar and lime to give the soup a decidedly tangy bizzaz. It’s also a little spicy in a sweet and sour way. Hmmm. Now I don’t know if I’m making it sound appealing (which was the goal) or just kind of strange. Either way, it’s worth your $4.50. Heck, you see that deep fried shrimp cake floating on top? – that alone is worth your money! The savory cracker comes sizzling hot, very crispy, encasing a single shrimp it all its glory. Shell and all. Eat it before you touch anything else in the bowl and you’re off to a great start. Pork, shrimp and thin strands of finely cooked noodles…why can’t we just all eat forever :)

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Nooo, but I LIKE your sandwich kick, especially when you get them with avocadoooooo. yeah. More! I’m starting to think my stomach is attempting to live though you. A third of me is in nyc and the other 2/3 is divided between LA and Hawaii. My poor stomach. It just wants to be everywhere. But back to the subject: NOODS. I like Bo Ky for noodles. Because their good (not amazing) and cheap. And I feel very comfortable and welcome there :)